Stuffed Peppers

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Stuffed Peppers
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Health Score:
8,0 / 10
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 50 min.
Ready in
Calories:
400
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie400 kcal(19 %)
Protein23.64 g(24 %)
Fat29.75 g(26 %)
Carbohydrates7.7 g(5 %)
Sugar added0 g(0 %)
Roughage2.06 g(7 %)
Vitamin A220.38 mg(27,548 %)
Vitamin D0.12 μg(1 %)
Vitamin E0.64 mg(5 %)
Vitamin B₁0.09 mg(9 %)
Vitamin B₂0.21 mg(19 %)
Niacin5.82 mg(49 %)
Vitamin B₆0.34 mg(24 %)
Folate22.24 μg(7 %)
Pantothenic acid0.4 mg(7 %)
Biotin1.88 μg(4 %)
Vitamin B₁₂0.34 μg(11 %)
Vitamin C96.15 mg(101 %)
Potassium362.23 mg(9 %)
Calcium511.05 mg(51 %)
Magnesium28.53 mg(10 %)
Iron1.39 mg(9 %)
Iodine1.19 μg(1 %)
Zinc1.26 mg(16 %)
Saturated fatty acids15.39 g
Cholesterol89.28 mg

Ingredients

for
4
Ingredients
2 tablespoons olive oil
4 red Bell pepper
salt
peppers
250 grams Mozzarella
12 Anchovy
1 garlic
2 sprigs Basil
250 grams Ricotta cheese
Red pepper flakes
How healthy are the main ingredients?
MozzarellaRicotta cheeseolive oilBasilsaltgarlic

Preparation steps

1.

Preheat the oven to 180°C (approximately 350ºF) and grease a baking dish with oil.

2.

Rinse, halve and trim the bell peppers. Season with salt and pepper and place in the dish.

Cut the mozzarella into cubes. Rinse the anchovies, pat dry and chop coarsely.

Peel and finely chop the garlic. Rinse the basil, shake dry and pluck off the leaves. Chop coarsely and mix into the ricotta along with the garlic. Season with salt and pepper and spoon into the pepper halves. Top with the anchovies and shower with mozzarella.

Season with red pepper flakes and bake in the oven for about 25 minutes.

Serve hot.